The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

special favor; and to my mind its value is unequalled. It has not an excess of oil like the regular mayonnaise, is easily and quickly made and will keep well in a cool place, covered. I sometimes use ½ cup of oil and ¼ cup of lemon juice, and sometimes just the reverse, according to what I am using it over and the tastes of the people for whom I am preparing it. Three eggs will do very well if one needs to economize in eggs. ¼ cup of cream, whipped, may be added just before serving for Cream Improved Mayonnaise. =Butter Dressing= Use melted butter and less salt in improved mayonnaise dressing. =★ Boiled Salad Dressing--Large quantity= 8-10 eggs 1½ cup oil 1 cup lemon juice 2-3 teaspns. salt Follow directions for improved mayonnaise dressing. =No Oil Dressing= yolks of 2 eggs 1 level teaspn. salt 2 tablespns. lemon juice whites of 2 eggs Beat yolks, add salt and lemon juice, cook over hot water, cool; add stiffly-beaten whites of eggs when ready to serve. =Sour Cream Dressing= Especially good plain on lettuce, and with flavorings for chopped cabbage. 1 egg ½ cup sour cream 2 tablespns. lemon juice 1 tablespn. water ½-¾ teaspn. salt Beat egg slightly, add cream, cook the same as boiled custard, cool, add water, salt and lemon juice. When desired, water and lemon juice may be flavored according to directions p. 28. =Sweet or Sour Milk Dressing= Substitute sweet or sour milk and 1 tablespn. of oil or butter for sour cream in preceding recipe. Omit water and use 2 eggs if desired very stiff. =★ Cream Dressing--Sweet= For fruits especially, but suitable for lettuce, cabbage, beets, celery or carrots. 1 cup heavy cream or ⅔ cup light cream 3 tablespns. sugar 3 large eggs 3 tablespns. lemon juice Beat cream, sugar and eggs in inner cup of double boiler; cook as for custard, set dish in cold water; add the lemon juice gradually, stirring, then a trifle of salt, strain. ⅔ only of the cream may be cooked and the remainder whipped and